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Posts Tagged ‘Nia Campbell’

As a Nia teacher, my schedule changes a bit sometimes. I had recently added an evening Nia Class to my Nia Class Schedule that just wasn’t getting the attendance I needed in order to keep it going. So sadly there is no longer Nia in Campbell on Monday evenings. The end came rather quickly so the announcement time was short, but sometimes it is better to just rip the bandage off and move on. The opportunity given to cancel the class was wonderfully kind so I took it. You know how I have to cook on Sunday to be ready for Monday. Well, that Sunday’s cooking plan got de-railed because of a party so at the party in my head I was planning on spending my Monday afternoon cooking, but in the wee hours on Monday morning the opportunity arrived to cancel the class. So I actually was able to cook Monday’s dinner on Monday evening. Thankfully there were leftovers, because I was asked to sub for a class on Tuesday. I was still working through my vegetables that I had received. I had received two zucchini. Since I have been out of cucumber I have been putting the zucchini in our salads. I like raw zucchini in salads, but I like it sliced REALLY thin. I had used a half of zucchini for salads. I don’t often buy zucchini because the only way I know how to cook it is to roast it or cook it in a pan where you lay the rounds out in the pan. Then you have to flip each little round to make certain they get brown and yummy on each side. That is a bit too time-consuming for me sometimes. That is how I usually cook it, because I forget about grating it. When I remember I am so happy. Grated zucchini is GREAT!

I don’t remember where I first learned about grating it. But I know the first thing I did with it was mix it with pasta. I am not a big tomato fan. I have never liked tomato based pasta sauces. When I cook pasta it is usually dressed with a little butter and cheese or olive oil and garlic, but not tomato sauce. So one time I grated some zucchini then sautéed it. I tossed it with the cooked pasta and VOILA my husband actually liked it. He is not a big pasta fan so to have him like it was great. As I said I don’t remember when I learned about grating zucchini but it was a long time ago. And I haven’t done it that often since.

Recently I was visiting my mom and she puts slices of zucchini in her salad. So I came home and bought some to put in our salads, which I did, but then I remembered about grating it and I added it to rice. Again, I was reminded of how good that is.

As I was wondering what to cook for dinner Monday night, I was thinking I would use my baby bok choy with the ground turkey I had taken out to defrost on Sunday. But when I took the lone bunch out of the fridge it just seem too lonely to mix with all that turkey. So I decided to use the zucchinis that I had left. As usual, as I was cooking I thought I should take a picture because I will probably post about it, but then I thought, “No, I won’t post about it.” But here I am posting about it because I think that grated zucchini is GREAT (Ok, I like saying that!) and I want to share. I don’t know many people who grate zucchini and add it to things.

So while I was not really that impressed with the entrée overall, I did love the turkey and zucchini. I grilled some corn tortillas and lined a 9X13 baking dish with them. My plan was to cook the turkey and zucchini with my “normal” mix of onions and garlic. I had forgotten until after that I had originally planned to add a bit of Nutritional Yeast for an extra “cheesy” flavor. Half way through cooking I decided to see if we had and taco seasoning. I decided NOT to look at the ingredients on that package and I dumped it in the meat. Then I added the zucchini. Then I thought, “Well this is going to be weird.” Well, I might have ended up being weird, but I liked it. I put the meat on top of the tortillas then put some cheese on top. Part way through I remembered the green onions and the Nutritional Yeast so I threw them on top.

I use my blog as a bit of a recipe book and to remind me of things. With this post about how much I enjoy grated zucchini I am sure that I will remember to use it more often. I might not mix it with taco flavoring but I do love it with pasta and rice. Since it is is so good I am going to experiment with it an other things.

Do you ever grate zucchini? How do you cook it? What do you add it to?

A post ago I posted about Healing Sounds. In Nia classes participants are encouraged to make noise or what we call sound. One reason to sound is to let the teacher of the class know you are breathing. This holds true for many exercise classes. Wanting students/participants to be breathing holds true for all teachers. There are a lot of reasons to sound, it does not have to be for healing or feeling better. But as I stated in that post, I just happened to come across that information and those sounds so I thought it would be fun to bring the list to class and use them as a focus.

The first time we used the Healing Sounds in a Nia Class, I had written each sound down on a separate piece of paper and I taped them to the mirror. Before class I verbally reviewed each sound. Our focus was the Healing Sounds with an intent of bringing some healing. I invited the participants to make these noises during class. The general invitation was to make them any way; they could breath in and make the noise on one long exhale, they could make them quick and staccato, they could make the tone high or low. Whatever they wanted. Whatever they felt. As with most focuses I do bring them into play specifically at times so when we were punching or kicking I might have encouraged them to make loud and forceful sounds. I encouraged them at one point to try each sound. I also had them play with saying a sound at least six times as was mentioned in the information I had found. For my own practice I know that I used the sounds in a pattern and as with many things when one person does it others follow. So we did a lot of lead and follow with sound as each person thought of different ways to use the sounds. It was very fun.

After the class I read to them what the sounds were related to and what they assisted with. It was very fascinating. Some commented that they had been drawn to a particular sound and they could see how that would be an area in which assistance would be appreciated. Some had fun doing a good job of using all the sounds. Some admitted that some sounds were more fun to make than others.

The most recent time that I used the healing sounds I again taped up the papers with each sound written on it. But this time I read the information before class. So the participants were aware of what each sound was prior to dancing. The focus and intent were the same, but with the knowledge of what each sound assisted with some Nia students decided to focus on the specific sounds they felt would help them. Again we had the freedom of how to make the sound and when to make it. It is so exhilarating to hear my students weave sounding into the dance and to hear them make the sounds in their own way.

This second time around it was rewarding to hear my students say, “Yay! I was just thinking about the healing sounds and hoping you would do them again soon.” So they enjoyed it the first time and were looking forward to it.

I think I just decided today that with each routine I teach, with each round, I am going to do at least one class at each location (Willow Glen San Jose, Campbell, and Blossom Hill San Jose) where the focus is the healing sounds. Whether the belief is that they actually heal or not we all have a lot of fun with it. And they are sounds that my class actually make!

You don’t have to be in a Nia class to experiment with the sounds. Have you used them?

If you’ve read a few of my “recipes” you have probably figured out one of my go-to meals is ground turkey. It is so easy to cook with and to make into almost anything, using any flavor. I cook it with whatever vegetable I have around or new one I want to experiment with. I usually start by sauteing an onion then I add food accordingly. I find that most of the time I need to cook at least one of the veggies first. I feel some vegetables need to be cooked more than turkey, like mushrooms. But broccoli is one that gets added when the turkey is almost cooked. My latest veggie to add to my turkey is a leek. I was in Campbell this weekend signing the studio contract where I am going to have my new evening Nia Class and the city of Campbell has a great farmer’s market. While I was walking down the aisle I saw leeks and I thought, “I should add that to the turkey.” So I bought one. I have never cooked with a leek before. I was thinking I would saute a little bit of onion then put the leek in then saute it then add the turkey. But when I chopped up the leek it smelled so onion-y I decided I didn’t need to use an onion. I mean leeks do belong to the same family as onion and garlic. After cooking the turkey until it was almost done, I added some broccoli. When the broccoli was almost done I added a couple of tablespoons of whipped cream cheese with chives. The leeks have such a great flavor I loved them. I am going to cook with them more often.

According to WHFoods vegetables in the same family as leeks, such as onions and garlic supply their nutrients better if they sit for about 5 minutes after cutting before cooking. Furthermore since they all belong to the same family leeks have many of the same health benefits.

Leeks have a lot (over 50% of the daily value) vitamin K. They also have a large quantity of vitamin A. They contain vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), and vitamin B9 (folic acid). They also have a flavanoid shown in research to help protect our blood vessel linings from damage. Leeks also contain compouds that convert to allicin and this has been shown to help relax blood vessels by producing of nitric oxide (NO). With all this good stuff they do for our blood vessels it seems logical they will add to cardiovascular health.

Since leeks are so onion-y for me it will be easy to include them in our diet either cooked right into our food to add an additional layer of flavor and nutrition or even chopped and raw. We can add them to our kale salads or throw them in with our quinoa. I am definitely going to add them in my soups. I think the more vegetables I add to our soups the better.

I really was impressed with the flavor that the leeks add to this dish. I thought they were amazing!

(I took this picture to post to Streamzoo just to show our dinner fixings. I didn’t know I was going to post about leeks until I tasted them and loved them. the leeks are the green things chopped up on the right.)

Do you include leeks in your diet? How? Do you cook them? Do you eat them raw?

I always want to share with you, what is going on in relation to Nia, but I know that there are other things to share about besides my upcoming new evening Nia class in Campbell (Oh, please forgive me, I am soooooo excited, I just HAD to put it out there. And, be warned, I will do it again!). I was walking by my newly purchased container of yeast when I remembered hearing about Nutritional Yeast. I know I have actually heard about it before, but I dismissed it as regular old yeast but with a fancy name. Let me remind you I have been afraid of yeast. Silly, I know, but . . . Anyway . . . when I was growing up my father was really into all the health food stuff. Stuff that you could not find in any store, but a health food store. All the stuff people are now eating, most people thought was weird back then. Not only was it weird, but it was hard to find. There was not a health food store on every corner and in every mall. But because of my dad, I would bet I heard about it way back then. I just saw it in a recipe recently so I looked it up. It is not regular yeast. In fact, it has been deactivated. See activating and deactivating fungus, come on, can you kinda see why it was a bit scary to me? So Nutritional Yeast has been deactivated.

According to all the sources I see Nutritional Yeast is used often by vegans and vegetarians because it has a great nutritional value. Two heaping tablespoons gives you:

Although one does not normally just EAT two tablespoons of Nutritional Yeast. It is added to things. And again, from what I am seeing you can add it to pretty much anything! Sprinkle it on all your foods from salad to popcorn. Put it in a smoothie or added it to a meat marinade.

Informational reports say that it does have a flavor. What I am seeing is that it has a strong nutty type of flavor. Some say a cheesy flavor. So often it will be used to add the flavor of cheese to things. Whenever I see that I want to go get some. Then I get to the store and forget. I even was at the store and bought the aforementioned regular yeast but forgot all about this stuff.

Nutritional yeast is sugar-free and gluten-free. So it is a great way to get a little bit of flavor and extra nutrition.

Do you use it? I know a lot of you are much more kitchen/cooky/foodie savvy than me, so you have probably heard about it and even know what it is. Have you used it? Have you tasted it? How would YOU describe its taste?